More and more restaurants around the country are using the Coravin, a technology that allows you to extract wine from a bottle without opening it, which allows restaurants to offer a wide array of wines by the glass. One of the latest adopters, Dirty Water in San Francisco, which opened this summer, offers 114 wines by the glass thanks to Coravin. Wine director Tara Herrick says it’s been a great way to get people to “try some wines they couldn’t normally try, and wouldn’t want a whole bottle.”